Originally posted 7/31/2012.
Simple and economical, this Shrimp Pasta is made with whole wheat spaghetti and is tossed with a homemade spicy tomato cream sauce. Ready to serve in under 30 minutes!
Happy Tuesday! Today I’m sharing an old post that I made into a new post. WHAT? Did I just blow your mind? Probably not. Were not talking rocket science or things that cannot easily be explained. We’re talking new photos and an updated recipe for one of the first recipes I posted on the blog: this Shrimp Pasta with Spicy Tomato Cream Sauce.
I posted this recipe a month after I started blogging. Those were the days that my photos were meh and my story-lines were even more meh. Seriously, the below excerpt is the entire content I typed up for the original post. And below that is one of the photos. No wonder this delicious recipe was only pinned 47 times since 2012!
If you haven’t already figured it out, shrimp and other seafood are one of my favorite types of food (of course, it comes in for a close tie with Mexican food) to eat and cook with. I had some shrimp leftover from a previous recipe that I made so on Sunday, I decided to thaw them out and use them for an excellent recipe. “What type of excellent recipe would I make?” I asked myself. I checked my pantry and my refrigerator and determined that I had some cream, spicy diced tomatoes and pasta so browsed some recipes on Pinterest to get some inspiration. What I decided to make was a Shrimp Pasta with Spicy Tomato Cream Sauce. And boy oh boy was it scrumptious! Please enjoy the recipe.
I’ve learned so much since I started blogging back in 2012, like how to use a camera, take good photos and edit those photos. I’ve also become more comfortable with writing and sharing stories with all of you. I don’t know why I sometimes have problems writing for this blog. When I was a kid, I used to write stories all the time and dream of writing my own novel one day. But when I started this blog, a great outlet for writing and creativity, I just couldn’t do it. So most of my early posts were similar to that excerpt above. I guess my blog writing is sorta like my real life when it comes to talking: when people first meet me, they think I’m shy. But after they get to know me, they say I never shut up!
I made this shrimp pasta again on Sunday. We finished it on Monday for dinner. It’s just that GOOD! I hope you enjoy this recipe as much as we did!
- ½lb of large shrimp, peeled and deveined
- 3 tbsp of olive oil
- 2 cloves of garlic, minced
- ½ C sweet onion, chopped
- 5-6 fresh basil leaves
- ½ tsp of oregano (I used dried - it's all I had at the time)
- ¾ tsp of white sugar
- ½ cup of half and half
- 1 15oz can of spicy red pepper diced tomatoes
- ¼ tsp of salt
- ⅛ tsp of ground black pepper
- 8oz of whole wheat pasta
- Chopped parsley for garnish
- Shredded or grated parmesan cheese for garnish
- Bring a large pot of water to a boil. Add the pasta and cook until tender. Once the pasta is done cooking, set aside in a large mixing bowl.
- In a mixing bowl, combine the shrimp, 1 tbsp of olive oil and 2 cloves of minced garlic. Saute in a large sauce pan for about 3-5 minutes per side. Once cooked, remove from heat and set aside.
- Add the onion, garlic and 2 tbsp olive oil to the sauce pan. Cook until the onion is tender, stirring often.
- Add the tomatoes, basil leaves, sugar, oregano, salt and pepper and mix well. Cook for one minute and then remove from heat. Puree with an immersion blender until the mixture is smooth. The basil leaves will chop as you do this.
- Add the half and half to the pan and mix well. Then add the shrimp and mix until they are coated with the sauce. Pour the sauce mixture over the pasta and mix well. I used tongs to toss the pasta and the sauce together.
- Serve in bowls and garnish with parmesan cheese and fresh parsley, if desired.
This recipe makes 4 1.5 C servings or 6 1 C servings.
Addition of parmesan cheese will alter the nutrition content of this recipe.
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